[rawcatslyentist]

I use an Emson pressure smoker.

45 mins and just about anything you put in it will be falling apart.

[waterhill]

Slow roasting or smoking? Big difference.

[Cold Heart]

I’ve had really good luck with the sause vide method where you cook at about 140F - 150F in a vacuum sealed bag in water.
The entire piece of meat will be cooked to that temperature.
When you take it out of the bag you can eat it directly or roast the outside with a quick run in a hot oven or fry pan or with a propane torch. Do a search to find times for the weight of meat. I have only done small venison loins so far.

I sometimes put a little tenderizer in with the spices in the bag before sealing if the deer had not been properly hung before butchering.